Portokalopita (Greek Orange Cake)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Prepare the phyllo dough by unrolling it and separating the sheets. Crumple each sheet individually into a loose ball, then place them on a baking sheet to dry out for at least 30 minutes, or up to a few hours, until crispy.

   Ongeveer 30 min

   Tip van de kok: Drying the phyllo is crucial for the cake's texture, allowing it to absorb the syrup better.

2. 2

   While the phyllo dries, prepare the syrup. In a medium saucepan, combine the granulated sugar, water, orange zest, orange juice, and cinnamon stick.

3. 3

   Bring the syrup mixture to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes until slightly thickened. Remove from heat and let it cool completely.

   Ongeveer 15 min

   Tip van de kok: The syrup must be cold when poured over the hot cake, so prepare it well in advance.

4. 4

   Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.

   Ongeveer 10 min

5. 5

   In a large bowl, whisk together the large eggs and granulated sugar until light and fluffy.

   Ongeveer 3 min

6. 6

   Stir in the greek yogurt, vegetable oil, baking powder, and vanilla extract until well combined.

   Ongeveer 2 min

7. 7

   Gently fold the dried, crumpled phyllo dough into the wet batter until evenly coated. Be careful not to break up the phyllo too much.

   Ongeveer 5 min

8. 8

   Pour the mixture into the prepared baking dish and spread it evenly.

   Ongeveer 1 min

9. 9

   Bake for 45-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

   Ongeveer 1 uur

   Tip van de kok: The baking time can vary, so keep an eye on the cake's color and doneness.

10. 10

    Immediately upon removing the hot cake from the oven, slowly and evenly pour the cold syrup over the entire surface of the cake.

    Ongeveer 2 min

    Tip van de kok: The contrast in temperature helps the cake absorb the syrup effectively.

11. 11

    Let the portokalopita cool completely and rest for at least 3 hours, or preferably overnight, before serving. This allows the syrup to fully absorb and the flavors to meld.

    Ongeveer 3 uur

    Tip van de kok: Patience is key here for the best texture and flavor.